Monday, 2 June 2014

Lime Drizzle Cake...

If you like simple tray bake recipes, you're going to love this Lime Drizzle Cake. Fans of coconut & lime are in for a real treat with this light lime & coconut sponge topped with a tangy syrup. The dessicated coconut makes this recipe extra special... the cake has a slight bite from the coconut, and the addition of coconut to the lime drizzle leaves the topping crunchy... 

For the cake: 
  • 4 eggs, separated 
  • 40g butter, melted
  • 3 tsp Irish honey
  • 1 tsp vanilla extract
  • zest & juice of 1 unwaxed lime
  • 60g ground almonds 
  • 40g dessicated coconut
  • 1 1/2 tsp GF baking powder

Preheat oven to 150d (fan). Line a 7" square baking tin with baking parchment. 

Start by whisking eggs yolks, butter, honey, vanilla  & lime until frothy and doubled in volume.

Add ground almonds, dessicated coconut & GF baking powder and fold in gently. 

Next whisk the egg whites until they form stiff peaks. 

Finally, fold the egg whites into the yolk mixture gradually. Adding them in 3 stages will make them a lot easier to incorporate into the mixture. 

Once well combined, place the mixture in the prepared tin and bake for 20 minutes until cake is springy to touch, well risen & pale golden. 

For the lime drizzle:
  • 1 tbsp lime zest
  • juice of 1 lime
  • 1 tsp vanilla extract
  • 1 tbsp Irish honey
  • 1 tbsp unsweetened dessicated coconut

Add all the ingredients to a saucepan. Bring to a rolling boil until reduced and thickened to a syrupy consistency. 

Drizzle over the hot cake. 

Set aside to cool before cutting into squares. 

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